For the tea:.
Place water in a
ontainer/well the tea bags go in Put tea bags on top
Mix water and teabags in a large pot.
Cover, cook at medium heat.
As soon as it comes to a boil, time it, and boil 8 minutes. Remove from stove immediately.
Strain at once, let cool and use as base for pearl tea drinks.
ized plastic bag, place the tea, cardamom, cloves, and cinnamon sticks
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Steep tea and lemon zest in boiling water for about 5 minutes.
Stir in remaining ingredients, then strain into cups or mugs and serve hot.
In a saucepan, brew tea bags in hot water for 15 minutes. While waiting for tea to brew, squeeze the lemon slices as you put them into a large pitcher. Pour in sugar.
Pour brewed tea into the pitcher with the sugar and lemons. You can let this sit in refrigerator for up to 1 day, or use it right away. When ready to serve, stir in almond extract, vanilla extract and lemon lime soda.
Mix all ingredients together in slow cooker.
Turn to high and heat thoroughly for 1 hour.
Turn to low while serving.
Steep tea in 2 cups boiling water for 5 minutes.
Mix sugar and 2 1/2 quarts water in large container and bring to a boil. Add tea, almond extract, vanilla and fruit juices.
Serve hot. Yields 5 quarts.
Prepare a strong tea with 8 tea bags in 4 cups (32 oz.) boiling water.
Steep for 5 minutes.
Remove tea bags.
Pour 5 oz. of hot tea into each tea cup, add almond syrup and stir.
Steam whole milk and top tea with a little steamed milk.
Sprinkle with spice if desired.
In a saucepan, bring 2 cups of water to a gentle boil.
Add the tea bags; cover and remove pan from the heat source.
Steep for 10 minutes.
Take out tea bags and don't squeeze them.
Pour the tea into a 2-quart pitcher.
Add in the sugar; stir until dissolved.
Add in the vanilla, almond extract, and lemon juice; stir to mix.
Add the remaining 6 cups of water and stir.
Let tea cool to room temperature, then chill in the refrigerator.
Serve in glasses over ice.
Measure
water into large saucepan.
Add sugar and let dissolve.
Bring mixture to a boil, then remove from flame.
Put tea bags in water for 3 or 4 minutes depending on strength desired.
Add extracts and lemon.
Stir and serve hot.
Can serve as iced tea drink.
Make stronger tea for serving over ice.
Makes 1 quart.
beat the butter, sugar and almond paste until smoothly blended, about
Steep tea bags in 2 cups boiling water for 10 minutes.
Boil sugar in 4 cups water for 5 minutes.
Combine lemon juice, almond extract and vanilla extract.
Combine tea and sugar mixtures with lemon juice and flavorings.
Serve over ice.
Serves 6.
Boil water.
Add tea bags and Kool-Aid.
Steep for 3 minutes. Add almond flavoring and sweeten to taste.
Steep boiling water and tea bag for 10 minutes.
Boil 4 cups water and sugar for seven minutes; add to tea.
Combine lemon juice and extracts, add to tea mixture.
Mix in gallon container the tea and 2 cups water.
Boil sugar and 2 cups water for 5 minutes.
Cool and add to tea mixture.
Add remaining ingredients and mix.
Add additional water to make 1 gallon.
In teapot, place sugar, lemon juice and tea bags.
Pour boiling water over tea mixture.
Cover.
Let steep for 10 minutes.
Remove tea bags.
Add remaining ingredients except ice.
Stir.
Serve over ice cubes.
If desired, garnish with lemon slices.
Makes 1/2 gallon.
To make cake batter I used a recipe from this site for cake mix frosting (#104747) and a recipe for make your own cake mix (#192436). In the second recipe I omitted adding, leavening and eggs to the cake mix.
Add everything except tapioca and ice to your cocktail shaker, seal tight and shake for 10 seconds.
Place tapioca at the bottom of a tall glass, pour shaken mixture over pearls and serve with bubble tea straw and as much ice as you want.
Squeeze juice from lemons; reserve the juice and set aside the rinds. Combine the lemon rinds, water and sugar in a saucepan. Bring the mixture to a boil and then remove from the heat. Remove and discard the lemon rinds. Stir in the reserved lemon juice, vanilla extract, almond extract, pineapple juice and tea. Freeze the mixture in a container which can be transferred to a punch bowl for serving.